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Pizza Hut 2851

1062 17 Avenue SW Calgary AB T2T 0B4 · Food - General

Official record from Alberta →

Inspection summary

Pizza Hut 2851 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on January 16, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on January 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 4 separate inspections, most recently on January 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum water temperature at the dish level during the sanitize cycle for the high temperature dishwasher measured 67 degrees Celsius (4 run attempts).Water temperature at the dish level during the sanitize cycle for the high temperature dishwasher must measure 71 degrees Celsius or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water at either tap at the three compartment sink. When the cold water tap at the left faucet of the two compartment sink was turned on, it would cause leaking at the sanitizer dispenser located behind the three compartment sink. Repair the faucets/ leaks at the three compartment sink.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum water temperature at the dish level during the sanitize cycle for the high temperature dishwasher measured 67 degrees Celsius (4 run attempts).Water temperature at the dish level during the sanitize cycle for the high temperature dishwasher must measure 71 degrees Celsius or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the three compartment sink.Investigate the source of the sewer gas odour and abate the smell.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water at either tap at the three compartment sink. When the cold water tap at the left faucet of the two compartment sink was turned on, it would cause leaking at the sanitizer dispenser located behind the three compartment sink. Repair the faucets/ leaks at the three compartment sink.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The waste water pipe for the front hand wash sink was leaking.Repair the waste water pipe to stop the leak.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain plugs for the three compartment sink could not be located.Find or obtain three well-fitting drain plugs for the three compartment dishwashing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A waste water pipe servicing the three compartment dishwashing sink was leaking waste water.Have the plumbing repaired to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a grease interceptor/ sewer gas odour in the facility. It was most noticeable on the east side of the facility.Investigate and abate the source of the sewer gas/ interceptor odour.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris accumulation on the east wall behind the food preparation table, as well as on the floor underneath the same counter.Clean the wall behind and the floor underneath the east food preparation table and ensure this area is cleaned on a regular basis.

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